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Author Topic: Bourbon barrel oak chips  (Read 1313 times)

BDRJ

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Bourbon barrel oak chips
« on: August 22, 2019, 02:14:21 PM »
Hey everyone.

Looking to brew a high abv "barrel aged" porter or stout to let sit for a couple of months before opening and just wanted to know what everyone's experience on using bourbon barrel chip were. I picked up a pack ay my lhbs and want to give em a go.

How much did you use?
How long in primary or secondary?
Did you resoak the chips in something?

I have used oak cubes before but did not have the best experience with them mind you they were for wine making and I soaked them in a combo of rum n whiskey. Live n learn I guess.

Thanks for the input :)

combat32

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Re: Bourbon barrel oak chips
« Reply #1 on: August 22, 2019, 08:59:14 PM »
i have used about 3/4 of the bag and soaked them in bourbon for 3 weeks.
my brew was a bourbon oaked porter, if you dont want the bourbon flavor use vodka.
i left it for 2 weeks in secondary and it was just the way i wanted. you may want to use more, if your aging it as it will mellow out over time.
hope that helps
17
Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
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Black Dog Brewery

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Re: Bourbon barrel oak chips
« Reply #2 on: August 26, 2019, 09:26:39 PM »
I normally use 3oz of medium toast oak cubes for my Bourbon Barrel Vanilla Bean Porter in the secondary for 60 days.

The last batch I used 3oz, but from a whisky barrel that Combat32 gave me a few staves from.  The taste was noticeable different.  Not only because of the fact the oak cubes came from a whisky barrel, but one side of the cubes was also "fire charred" from when the barrel was made for Jack Daniels.

Great new taste.

The cubes were soaked in Makers Mark bourbon for a few days for sanitation purposes.

(photo below)
Cheers & 17,

Jim,
New York

BDRJ

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Re: Bourbon barrel oak chips
« Reply #3 on: October 29, 2019, 04:51:13 PM »
So I finally brewed my batch that I want to add the chips too.
It was a big BIAB / Partial Mash / Partial extract type deal on my stove in a 4 gal pot, it is what I have for now.
The recipe is as follows.

Ingredients
909g 2-Row
1 lb Maris Otter
1 lb Quick Oats
1 lb Caral 80L
238g Crystal 40
1 lb Chocolate Malt
350g Roasted Barley
250g Special B (or Britsh Brown, not sure)
9.9 lb Pale Malt Extract
1 oz Nugget Hops
1oz Willamette Hops
90g 90% Cocoa
50g Coffee
Yeast - 2 packs US-05

Process
Heated 3 gallons of water to 160F, mashed in the grains except for chocolate, roasted barley, and special B.
Grains brought the temp down to 153, mash for 40 mins.
At 20 mins add in dark malts, mash sitting at 149F after 20 mins.
Remove grains and rinsed with hot water as much as I could.
Add in PME, bring to boil
Add Nugget at 60
Add 0.5oz Williamette at 30
Add 0.5oz Williamette at 15
Add in yeast nutrient at 15
Add chocolate and coffee at flameout.
Chilled to 75F and pitched 2 packs of US05, cooled down overnight to 68F
Fermented for 2 weeks (today) at 68F
OG 1.100
FG 1.026
ABV 9.71

First impressions
It tastes pretty good right off the bat, a little boozy but that should mellow out over time.

My Questions

Now I opened the pack of chips and woooweee it smells like a nice strong bourbon already. So I am wondering if I really need to soak the chips and more or less give em a quick bath in bourbon to sanitize them?

These are the chips I got https://stillspirits.com/products/still-spirits-kentucky-bourbon-chips-100g

Should I do secondary to bulk age for a bit, or just add the chips straight to primary for a week or two?

Thoughts?

« Last Edit: October 29, 2019, 07:24:06 PM by BDRJ »

combat32

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Re: Bourbon barrel oak chips
« Reply #4 on: October 29, 2019, 09:06:45 PM »
if they have a big bourbon smell you could soak them in vodka.
I used medium toast oak chips and soaked in Evan Williams bourbon and added it to secondary.
sample it at 1 week, just a small amount, so you get the flavor you want. if it isnt oaky enough let it sit longer then sample again. since its a 9% beer ageing it will help smooth out the alcohol and the oak/bourbon will mellow too. I would do secondary myself
17
Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

BDRJ

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Re: Bourbon barrel oak chips
« Reply #5 on: October 30, 2019, 08:19:26 AM »
Thanks for the reply Combat.

Since the chips themselves are from an actual bourbon barrel I am thinking a small soak in some JD to sanitize would be a good idea. I am just not sure how much to use weight wise for a 5 gal batch.

Cheers!

combat32

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Re: Bourbon barrel oak chips
« Reply #6 on: October 30, 2019, 08:04:48 PM »
try 3-4oz and sample after a week, even if it tastes really strong oak flavor, ageing it will mellow it.
just keep notes so next time you can add more or less. good record keeping helps alot.  ;)
17
Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

BDRJ

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Re: Bourbon barrel oak chips
« Reply #7 on: November 01, 2019, 11:19:27 AM »
I added 50 grams of chips that were "washed" with some JD and then added to secondary.
Will check on it in a week to see how it is and go from there.

BDRJ

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Re: Bourbon barrel oak chips
« Reply #8 on: November 06, 2019, 09:24:58 PM »
I ended up taking it out of secondary and into bottles after only 3 days as I felt it was right where i want it. Can't wait till it matures a bit and see what it is like.

combat32

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Re: Bourbon barrel oak chips
« Reply #9 on: November 07, 2019, 03:50:58 PM »
nice, keep us posted on how it turns out.
17
Keg 1- HB Peanut butter stout
Keg 2- Chocolate Milk Stout
Keg 3- HB Peach Sour
Keg 4- HB Doppelbock
Keg 5- HB Citra IPA kviek
Keg 6- HB Oktoberfest
Keg 7-
FV1- 
FV2- 
Planning- a Raw Ale

 

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